This chicken and mushroom gravy pairs well with steamed brown rice and makes a delicious weeknight dinner.
Persian cuisine consists of many dishes called “khoresht“. A khoresht is a thick stew made from simmering various meats, herbs, and vegetables. Khoreshts are absolutely delicious and they’re served over mounds of fragrant basmati rice.
For this chicken and mushroom gravy, I borrowed the concept of Iranian koreshts, thinking of my mother’s home cooking along the way. I made a thick stew with chicken and vegetables and called it a gravy since I don’t know what an American koresht would be called.
I used chicken breast for a healthy dose of lean protein and flavored the sauce with shallots, thyme, and sauvignon blanc. As yummy aromas filled the kitchen, I steamed a pot of brown rice to add a figure-friendly grain to this weeknight meal.
Pin this recipe to your “weeknight meals” board and enjoy!
This untraditional khoresht reminds me of pots of gheymeh simmering on my mother’s stove. Just like Iranian khoreshts, this dish makes great leftovers. Because there’s nothing better than ending a long work day, knowing that a nutritious comforting meal is ready and waiting for you at home!
2.5 lbs chicken breast, boneless skinless, cut into ½ inch pieces
¼ cup plus 2 tablespoons all purpose flour
3 shallots, diced
4 stalks celery, diced
4 carrots, diced
3 bundles green onions, the white and green parts separated, sliced
8 ounces cremini mushrooms, sliced
4 cloves garlic, chopped
1 teaspoon dried thyme
1 cup white wine, sauvignon blanc
2 cups low sodium chicken broth
½ cup half and half
½ cup grated gruyere cheese (optional)
2 cups cooked brown rice for serving
Heat 2 tablespoons of the canola oil over medium heat in a large shallow dutch oven or other heavy bottomed saucepan, until the oil begins to ripple, 2-3 minutes.
Pour 2 tablespoons flour in a large bowl, season the chicken breast pieces with 2 teaspoons kosher salt and toss in the bowl of flour.
Cook the flour coated pieces of chicken in the oil, in a single layer, until opaque and starting to brown, 8-10 minutes. Brown the chicken in batches if they don’t all fit in a single layer and add the last tablespoon of oil to the pan if the pan looks too dry at any point.
Transfer the browned chicken to a bowl.
If the bottom of the pan is turning very dark, add ¼ cup water to the pan and scrape the food with a wooden spoon while the water simmers away.
Add the shallots, celery, carrots, and white parts of the green onions to the now-empty pan along with 1 teaspoon kosher salt. Cook over medium heat until the vegetables are softened and the onions are starting to brown, about 5 minutes.
Add the mushrooms, garlic, and thyme to the pan. Cook until fragrant, about 1 minute.
Add the chicken back to the pan along with any juices that have accumulated in the bowl.
Pour the white wine in the pan and bring to a simmer.
Add the chicken broth and half and half to the pan, bring to a boil, then lower the heat to a simmer and cook for 15 minutes, covered.
Remove the cover from the pot, continue simmering for 15 minutes.
Make a slurry by whisking the flour and ¼ cup cold water together in a measuring cup until the consistency of buttermilk. Pour the slurry into the pot, simmer until thickened, 5-8 minutes.
Taste and add more salt if necessary.
Top with the green parts of the green onion slices and gruyere (if using). Serve over brown rice.